Chilled Spaghetti Salad With Olives, Tomatoes and Basil

  1. Salad:.
  2. Cook spaghetti according to directions on box.
  3. Rinse in cool water.
  4. Transfer cooked spaghetti into a large bowl.
  5. Add 1 1/2 cups of the Italian vinaigrette (recipe directions below.
  6. ); toss well to coat.
  7. Add the next seven (7) ingredients, toss lightly.
  8. Refrigerate until well chilled (longer the better so that the flavors 'marry').
  9. When ready to serve, toss again lightly; top with snipped fresh basil and grated cheese.
  10. Cook's Tip: Add sliced grilled chicken breast for a main dish.
  11. Italian Vinaigrette:.
  12. In a small mixing bowl whisk together the vinegar, mustard, garlic, shallots, seasonings, sugar, salt, pepper, and lemon juice.
  13. While whisking vigorously, drizzle the oil into the vinegar mixture very carefullyslowly at first, then a little faster as the oil is incorporated.
  14. Refrigerate until ready to serve.
  15. Makes 1 pint of vinaigrette.

thin spaghetti, kalamata olives, black olives, pepperoncini pepper, red pepper, grape tomatoes, red onion, red pepper, fresh basil, parmesan cheese, red wine vinegar, mustard, garlic, shallot, italian spices, white sugar, kosher salt, ground black pepper, lemon juice, extra virgin olive oil

Taken from www.food.com/recipe/chilled-spaghetti-salad-with-olives-tomatoes-and-basil-380439 (may not work)

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